1/30/11

Since I have had a surplus of baby food these days-with Lila not eating as much as I anticipated. (she enjoys table food better, I don't blame her either) I've been trying to find ways to sneak it into our dinners, desserts...or just about whatever I can! I put a jar of creamed corn in our chicken noodle soup the other night. (you couldn't even tell!) I think it just made it have a richer flavor. Well I searched sweet potato cookie recipes on google and found a yummy chocolate chip oatmeal cookie with sweet potato. Aaron said they were some of the best cookies he's ever had! Because they stay moist, he hates hard cookies. So here is the recipe if you care to try them yourself. It calls for 1/4 cup of pureed sweet potato. In my case I just added 1 jar of baby food sweet potato, which is 4 oz., which is fairly close if not exactly 1/4 cup. Give them a try, you can't go wrong with cookies!

Preparation

In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375˚F.

Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.

While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.

Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.

Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.

While the chicken cooks, bring stock and water with 1 tablespoon vegetable oil to a boil over high heat. Add rice and stir, bring back up to a boil then reduce heat and cover pot. Simmer 18 minutes then fluff with fork.

While chicken roasts the last 10 minutes, bring a few inches of salted water to a boil. Add the broccolini and blanch 2-3 minutes, then drain.

New Year...New Posts to come. Some of Delightfully Delicious post will be new this year. We will be posting some Low-Carb recipes for those watching their carb intake. As I have been following the Metabolism Miracle and have found success in this type of diet. I realized I need to change things up and keep eating interesting and new or I'll fall off and back to old ways. Its a whole change of eating and thought. So for my family and friends these post are for you, comment if you try them let me know what you think. All recipes are still welcome Thanks Kim

Feel free to share a recipe on the site and leave a comment.

We hope to get lots of new things people have tried.

Please label your posts into a category so that we can find dishes easily! Thank you!